Cranberry Chicken Salad

• ½ cup mayonnaise
• ½ tsp paprika
• ¾ cup dried cranberries
• ½ cup celery, chopped
• 1 green onion, chopped
• ¼ cup green bell pepper, cored and minced
• ¼ cup pecans, chopped
• 2 (12.5 oz each) cans Kirkland Signature Premium Chunk Chicken Breast, drained
• Salt and pepper, to taste

In a medium bowl, mix together mayonnaise and paprika. Blend in dried cranberries, celery, green onion, bell pepper and nuts. Add drained chicken and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Makes 4 to 6 servings.

Note: Serve by itself, on a bed of lettuce or in a sandwich.